Florentines

Ingredients

• 4 (2-ounce) bars DAGOBA 59% dark chocolate, coarsely chopped*
• 1/2 cup sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon light corn syrup
• Pinch of salt
• 1 cup slivered almonds, finely chopped
• 1/4 cup candied orange peel, finely chopped
• 1/4 cup DAGOBA cacao nibs, finely chopped

Directions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2-inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.

Whisk together the sugar, butter, cream, flour, corn syrup, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, whisking frequently. Remove the pan from the heat and whisk in the almonds, orange peel, and nibs.

Drop the batter by rounded teaspoonfuls, about 3-inches apart, onto the baking sheet, placing 6 cookies on the sheet. Bake for about 10 minutes, just until set. Cool the cookies on the baking sheet on a wire rack for 1 minute. Transfer the cookies with a wide metal spatula to racks to cool; if the cookies become too hard to remove, return the baking sheet briefly to the oven to soften. Repeat with the remaining batter.

Spread the flat side of each cookie with the melted chocolate with a small offset spatula or a small knife. Return the cookies to the racks, chocolate side up, and let stand until the chocolate sets.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.